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Pumpkin Pie Spritz Cookies

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1/2 cup (1 stick room temperature) Butter unsalted
1/3 cup packed (71 g) Light brown sugar
1 Egg
1 heaping TBSP Pumpkin puree
1/4 tsp Vanilla Extract
1-1/2 cups (180 g) All purpose flour
1/2 tsp Baking powder
1/4 tsp Kosher Salt
1/2 tsp Pumpkin pie spice

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Pumpkin Pie Spritz Cookies

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Spritz Cookies are a great cookie to share with family and friends. One reason is you can get a lot of cookies from your dough just because they are small in size. I was curious as to the history of Spritz cookies so I found this page in a Red Book Magazine on The History of Spritz Cookies.

Pumpkin pie has been on my mind for about a week. I still have a can of pure pumpkin by Libby’s that is still in my cabinet. Libby’s is the only brand I use because it has never failed me on texture or taste. Most people use it for pumpkin pies, but my pie-making skills are less than desirable, so how can I turn this into a cookie.

A pumpkin pie cookie should look like a pumpkin (in my mind). So a spritz cookie was just the thing. I love pumpkin pie spice; it just reminds me of Thanksgiving with fond memories.

These spritz cookies are easy to make and fun for kids of all ages to eat. If you do not have a cookie press, you can always pipe them with a piping bag, but you probably won’t get as many cookies as using a cookie press. You can always double the ingredients to get more cookies.

Tools I used:

Kuhn Rikon Clear Cookie Press

KitchenAid 4.5 Stand Mixer

My Weight KD-8000

Other Pumpkin or Spritz Cookies to try:

Hazelnut Pumpkin Orange Cookies

Maple Cinnamon Spritz Cookies

Pumpkin Sugar Cookies

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Weigh or measure the flour, baking powder, salt, and pumpkin pie spice into a bowl and run a whisk through to blend. In a stand or handheld mixer blend the butter and sugar together. I use the medium speed for 2 to 3 minutes. Add the vanilla then the egg and mix through the dough.


Gradually add the flour mixture on low speed till blended. I usually scrape down the sides of the bowl and mix for another 30 seconds.

Place your cookie pans into the refrigerator and preheat your oven while you get your cookie-press ready. Since these are pumpkin pie spritz, I chose the pumpkin shape that came with my cookie press. Follow the instructions filling and using your cookie press.


Using a cold ungreased cookie pan, add as many cookies as you can fit onto the pan. They do not spread much so an inch between is plenty. Bake at 350° for 9-11 minutes then move them to a cooling rack to cool.


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